Apricot And Black Pepper Chutney

An apricot preserve with traditional Indian spices. This recipe has featured on the show Khanakhazana.

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Apricot And Black Pepper Chutney
Main Ingredients Golden apricots, Crushed black peppercons
Cuisine Indian
Course Pickles, Jams and Chutneys
Prep Time 6-10 minutes
Cook time 31-40 minutes
Serve 4
Taste Tangy
Level of Cooking Easy
Others Veg

Ingredients list for Apricot And Black Pepper Chutney

  • 35-40 Golden apricots chopped
  • 8-10 Crushed black peppercons crushed
  • 1 medium Raw mango
  • 1 cup Sugar
  • to taste Salt
  • 1/2 teaspoon Rock salt (sendha namak)
  • 1 teaspoon Citric acid
  • 1 teaspoon Cumin seeds roasted and crushed
  • 1/2 teaspoon Garam masala powder
  • 1/2 teaspoon Whole dry red chillies crushed


  1. Heat a pan, add apricots and one cup of water and cook till the apricots become soft. Boil mango, peel and remove pulp. Puree or chop the pulp.
  2. Heat another pan, add raw mango and sugar and cook till sugar melts. Lower heat and continue to cook till the mixture thickens slightly.
  3. Drain the apricots and reserve the cooking liqueur. Add the apricots to the mango mixture and cook. Add a little of the cooking liqueur from time to time so that the mixture does not burn. Add salt and rock salt and mix. Add citric acid, crushed roasted cumin seeds, garam masala powder and mix. Add crushed black peppercorns, crushed red chillies and mix well.
  4. Cook till the chutney consistency is reached.
  5. Cool and store in a sterilized glass jar.

Nutrition Info

Calories 1683
Carbohydrates 394.5
Protein 15.2
Fat 4.9
Other Fiber Iron- 34.8mg